Amy’s Easy Chicken Enchiladas

This recipe will fill a 9x13 pan. Cut recipe in half for 8x8 pan.

2 cans chicken (or shred your own - 3 chicken breasts)

2 cans cream of chicken soup

2 16 oz container sour cream (2^nd container optional)

1 can corn

2 cans green chilies

1 onion, chopped small

2 cups grated cheddar cheese

1 package flour tortillas (smaller size works best but any size will do)

Seasonings

Shredded lettuce

Preheat oven to 350°.

Coat pan with non-stick cooking spray.

Mix all of the above ingredients EXCEPT ½ cup grated cheese and tortillas J in a bowl. Season with taco seasoning, onion powder, garlic powder, salt, pepper, and chili powder if you have it (this is all to taste, you can taste the sauce before it’s cooked). Layer wet mixture and tortillas, starting with a thin layer of sauce, on the bottom of the pan until pan is full. Should be able to get 3 layers of tortillas (if not, don’t sweat it). Sprinkle remaining ½ cup grated cheese on top (use more if you would like).

Bake for at least 30 minutes. It will be good in the oven for up to an hour (covered in foil) without burning.

Tip: place baking dish on a cookie sheet to avoid any possible bubbling over.

Option: serve with sour cream on top and on a bed of shredded lettuce.